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Home » Food » Side Dishes » Sweet Potato Casserole

Sweet Potato Casserole

By Lana Stuart · Published: Nov 12, 2020 · Last Modified: Nov 8, 2020 · As an Amazon Associate I earn from qualifying purchases.

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Sweet Potato Casserole in a serving dish with vintage serving spoon. Text overlay for pinning.

Southern heritage recipe for Sweet Potato Casserole with pecan streusel topping. Always on our Thanksgiving table but great for any festive occasion.

Soon we'll all be enjoying one of the most festive days of the year - Thanksgiving! Honestly, Thanksgiving is my favorite holiday.

Sweet Potato Casserole in a serving dish with vintage serving spoon.

There's none of the gift buying and giving pressure that there is for Christmas, the decorations are beautiful without being so over the top, and the whole day is all about food! Even more than that, the idea of setting aside a day on which to just be "thankful" is humbling.

We may grumble about our situation sometimes, we may look at what others have accomplished with just a tinge of "wishfulness," but if we truly look around we'll find so much for which we should give thanks.

I was planning my Thanksgiving menu a few days ago and, as usual, it included my classic southern Sweet Potato Casserole. Oh my. It just wouldn't be Thanksgiving here without sweet potatoes in some form or fashion and this casserole just happens to be my favorite.

This is pretty much the same the recipe that my mother has served for years. Some folks like theirs topped with marshmallows and some with this pecan and brown sugar mixture. I like either!

How to Make Sweet Potato Casserole

Photo collage showing sweet potatoes before and after cooking.

Place the sweet potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender.

Remove the sweet potatoes from the water and allow them to cool enough to handle. I slice them open to hurry the cooling process.

While waiting for the sweet potatoes to cook, preheat the oven to 350 degrees and generously butter a baking dish.

Photo collage showing cooked sweet potatoes in a mixing bowl being mashed and remaining ingredients added.

Peel the sweet potatoes, place them in a mixing bowl, and mash. To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla.

Beat at medium speed with an electric mixer until smooth. (Note: if your sweet potatoes are still quite warm, wait until you've beaten them for a minute or so before you add the egg. This will help keep the egg from cooking in the heat of the sweet potatoes.)

An oval baking dish containing the mashed sweet potato mixture.

Spread the sweet potato mixture into the prepared baking dish.

Sweet potato mixture in a baking dish with pecan-brown sugar mixture added to the top.

In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.

Bake for 30 minutes. Makes 4 servings. Easily doubles to serve a larger crowd.

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Sweet Potato Casserole in a serving dish with vintage serving spoon. Text overlay for pinning.

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Sweet Potato Casserole in a serving dish with vintage serving spoon.

Sweet Potato Casserole

Southern heritage recipe for Sweet Potato Casserole with pecan streusel topping. Always on our Thanksgiving table but great for any festive occasion.
5 from 3 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 305kcal
Author: Lana Stuart

Ingredients

  • 3 medium sweet potatoes
  • ¼ cup softened butter
  • ¼ cup light brown sugar
  • ¼ cup milk
  • 1 egg
  • ½ tsp. vanilla extract

For the topping:

  • ¼ cup light brown sugar
  • ¼ cup chopped pecans
  • 1 tbsp all-purpose flour
  • 1 tbsp softened butter
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Instructions

  • Place the potatoes in a deep pot with enough water to cover by 1 inch. Bring to a boil and cook 40-45 minutes or until tender.
  • Remove the potatoes from the water and allow them to cool enough to handle. Peel the potatoes, place in a mixing bowl and mash.
  • Preheat the oven to 350 degrees. Generously butter a baking dish.
  • To the mashed sweet potatoes, add the softened butter, light brown sugar, milk, egg, and vanilla. Beat at medium speed with an electric mixer until smooth. Spread into the prepared baking dish.
  • In a small mixing bowl, combine the ingredients for the topping. Sprinkle evenly over the sweet potato mixture.
  • Bake for 30 minutes.

Notes

This recipe is easily doubled to serve a larger crowd.

Nutrition Information

Serving: 1g | Calories: 305kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 83mg | Potassium: 447mg | Fiber: 4g | Sugar: 23g | Vitamin A: 16383IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

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Reader Interactions

Comments

  1. Tune says

    December 26, 2020 at 12:38 pm

    This was an excellent recipe! I made it exactly as in the recipe and it turned out perfectly. Everyone in the family loved it and every scrap got eaten. Will be making this again!!

    Reply
    • Lana Stuart says

      December 27, 2020 at 5:54 pm

      I'm so glad to know you liked the recipe! It's an old family favorite of ours, too.

      Reply
  2. Michelle says

    November 21, 2016 at 10:44 am

    If I were to use canned sweet potatoes, how many should I use? I don't have time to prepare them with fresh... plus I need to make enough for 12+ people. should I triple everything?

    Reply
    • Marcia says

      November 07, 2020 at 5:43 pm

      I’m anxious to try this recipe. Have you ever made this a day ahead of time, and then bake It the next?

      Reply
      • Lana Stuart says

        November 07, 2020 at 6:12 pm

        Hi Marcia. Yes, I usually make it the day before and put the topping in a separate container. Store both in the fridge and then put the topping on right before baking it. Works fine.

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Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
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